494 roast beef recipes

Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Roast beef tenderloin crusted with garlic, rosemary, thyme, and cracked black pepper. High-heat roasting locks in juices for a perfect medium-rare centerpiece in under an hour.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Tex-Mex pot roast marinated overnight in Worcestershire, lime juice, and mustard, then braised low and slow with chili sauce, jalapeno, and cumin until fork-tender. Bold Southwestern flavor in every slice.

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

Five-spice-rubbed roast beef served with a homemade spiced blackberry ketchup, sweet, tart, and gently fiery with cinnamon, ginger, and cayenne. An elegant roast with a surprising fruit condiment.

Roast beef sandwich with horseradish mayo, crisp lettuce, tomato, and onion on a roll. A classic deli-style lunch that takes 15 minutes to throw together with bold, peppery heat from the horseradish.

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.

Stuffed roast beef pockets made with refrigerated biscuit dough, cream cheese, pimentos, and a tangy honey-horseradish-Dijon sauce. A quick handheld dinner in 40 minutes.